Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles
Ying Liang, Zhihui Cao, Jiayi Wang, Jiayi Wang, Yangyi Jie, Hao Liu, Baoshan He, Jinshui Wang, Jinshui Wang
Topics & Concepts
Differential scanning calorimetryGuar gumIce crystalsChemistryScanning electron microscopeChewinessBound waterCongelationFood scienceMaterials scienceComposite materialOrganic chemistryPhysicsOpticsThermodynamicsMoleculeFreezing and Crystallization ProcessesMicroencapsulation and Drying ProcessesFood Drying and Modeling